Last weekend was our annual Cape retreat with some of our friends. A few couples stayed with us at the house where we did what we do best: chat, read, eat, and drink. Before their arrival, I spent an afternoon preparing large quantities of corn salad, sangria, and lobster salad. This freed up my time, allowing me to enjoy the warm weather a bit more, instead of having to spend hours in the kitchen. The only meal I didn’t plan for was breakfast. I’m an early riser, so after I’d gotten dressed and taken the dog out, I began preparing one of my favorite weekend breakfasts: scrambled eggs.
These scrambled eggs are, quite simply, the best I’ve ever had. It’s a slightly adapted version of Julia Chid’s recipe, which calls for a pat of butter at the end. But I think the real beauty comes from the low and slow method she used. Instead of getting clumps of egg, this preparation is more reminiscent of a custard. By the end, you have smooth, rich and creamy eggs that are perfect for spreading on top of toast.